I think the potatoes should be par boiled first, about half cooked or else they take forever to cook. Other types of potatoes can be used like white, yellow, Red Bliss, or even sweet potatoes. Never used cream/garlic mix, etc., before. Drain potatoes and pat dry with paper towels. However, if you need to substitute with another cheese variety, try Emmental, Jarlsberg or Beaufort. I noticed in your comments that you said you made a roux for the sauce. Everyone in the family loved them. Jessica GavinPublished on January 16, 2019. Then add the balance of cream and whisk until all mixed completely. How to make homemade scalloped potatoes. I’ve done this with my potatoes au gratin recipe with successful results. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. The piping hot potato casserole is a stunning addition to any meal. This recipe calls for ingredients you may already have in your fridge and pantry, which is our favorite type of recipe. Will definitely make again! I think you may be looking for more of a roux-based potato dish that has a creamier consistency. Please read my disclosure policy. Made with chicken stock and heavy cream, they are a lighter version than the original with all the taste you love. I’m a very experienced cook (by that I mean many years of cooking for my family) but always nice to pick up a tip from a food science expert or culinary chef! Whisk in flour until well-combined, then … Total Carbohydrate They are a waxy type of potato which means it holds its shape well after baking. How do you make creamy scalloped potatoes even creamer? Pour mixture into a large casserole dish. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly. It confuses me sometimes when there is a lot of preamble before the actual recipe ingredients are at the bottom of the information. Using a higher fat dairy product like heavy cream can better tolerate the higher temperatures in the oven over an extended period of time, preventing curdling of the milk proteins. Cream Cheese Scalloped Potatoes are an easy, cheesy potato recipe! Garnish with parsley and black pepper. This great recipe is topped with … I used 5 medium russet potatoes and 3 cups of heavy cream. Good point about the heavy cream that I didn’t know. Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter. Spray a 9x9 baking dish with cooking spray, set aside. Heavy cream with a little bit of whole milk to lessen the thickness gave the perfect, super creamy consistency with no curdling. Once you nail this recipe, experiment with different herbs, cheeses, or different kinds of potatoes for variety. Continue to simmer, adjusti… Perfect for holidays and weeknights – these scalloped potatoes make a great side dish! You can also use a red potato or a yukon gold potato, but the starch content is different for these and will produce a slightly different result. Cover baking dish with foil and place on a baking sheet pan. This is a great technique to use if you want to make a cheesy sauce similar to macaroni and cheese, instead of just sprinkling it on. An American favorite dish...SCALLOPED POTATOES, also know as AU GRATIN POTATOES. Use heavy cream and a small amount of whole milk to make these scalloped potatoes creamy. Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Scalloped Potatoes consist of thinly sliced potatoes (of any variety) layered in a casserole dish and baked with heavy cream or milk. I was disappointed with this recipe, not what I was expecting. Will other cheeses work with scalloped potatoes… Freezing heavy cream is an easy way to preserve product: Replace the heavy cream called for in your recipe with an equal amount of evaporated milk. The biggest challenge is preventing the dairy-based sauce from curdling. I used a mandoline to slice the potatoes which was great so all slices were even. Search “potatoes au gratin” on my website for the details. Add chopped garlic to the top of the casserole. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. Simmer heavy cream with garlic, thyme, and salt. It’s a simple recipe that bakes together thinly sliced potatoes with rich cream. Other ingredients are frequently added for new flavors or even to make an entire meal out of the dish. Layer half of the potatoes into the baking dish. This provides distinctive layers that don’t fall apart when serving. The beauty of this recipe is that you can use any amount of potatoes you want. Must admit I don’t recall seeing anything in the ingredients [unless I missed them] for a roux except butter. Scalloped Potatoes Easy Restaurant Potato Recipe. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes. The potatoes absorbed all of the sauce. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Would you recommend using a mandoline for the potato slicing? Remove the foil and broil on high, about 8-inches from the top of the oven until the potatoes are browned on top, about 5 minutes. Scalloped potatoes are a timeless side dish that’s celebrated for its multiple layers of tender and creamy spuds. Yum! Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). Scalloped potatoes baked in a creamy garlic and herb sauce. Repeat with the remaining potatoes, cheese, and cream, forming four layers. Other waxy potatoes like gold (similar to Yukon gold) or red potatoes can be used. 13 %, Easy Creamy Scalloped Potatoes (Cheese Optional). Thanks for the recipe. Au Gratin has cream/milk AND cheese in the sauce. But if you’d like to use half and half or heavy cream, you can! Add the salt and pepper, and stir well. Hi Dorothy- I appreciate you’re feedback! Repeat layering potatoes and cheese until you fill the dish. A crowd-pleasing and easy side dish! Lower the heat to medium-low and simmer until the … Pour a quarter of the cream over top. The rest of the recipe works fine, I add more cheese because I’ cheesy!! I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Scalloped Potatoes are made with cream/milk in the sauce. I kept this recipe classic and felt that the combination of heavy cream and waxy potatoes don’t need extra cheese. The amount that I fixed cooked for 1 hour 40 minutes. Pour any … The preparation is straight forward, however, if you don’t select the right ingredients, the texture and consistency won’t meet expectations. Pour cream over all the potatoes. Sprinkle some of the cheese. The prep time is just 10 minutes, with lots of hands-off time, so you can make the rest of dinner after these creamy scalloped potatoes are in the oven. No need to use heavy cream for the cheese sauce, whole milk works just as well. Scalloped potatoes are typically thicker in size, about 1/4-inch compared to 1/8-inch thick pieces for au gratin. Bake for 60 to 75 minutes, until potatoes are fork-tender. I then layered mine in a greased 2.75 square glass baking pan. Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes. Spread half of … Place a layer of potatoes on the bottom of the casserole dish. A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. Sprinkle a quarter of the cheese over the potatoes. Place small pieces of butter on top to prevent sticking to the foil. Use half-and-half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups. Cheddar cheese was used in this easy cheesy scalloped potatoes recipe. Red and yukon gold potatoes are my favorite for scalloped potatoes… (More About Me). Slice the potatoes very thin, ⅛th of an inch. These potatoes also have a buttery, creamy texture that complements the sauce. I’m definitely giving this recipe a try as soon as possible! I love scalloped potatoes! * Percent Daily Values are based on a 2000 calorie diet. Hello Jessica. This recipe is so easy and wonderful! Arrange half of the potatoes in the prepared casserole dish overlapping each other. Like these Pomme de Terre Dauphinois, or scalloped potatoes. Yukon gold potatoes are the best to use for scalloped potatoes. My chef-friend showed me how to layer thinly sliced potatoes in a shallow baking dish and cover them with cream for the simplest – yet delicately rich and lovely – side dish. Bake for about 50 minutes, until top begins to … Creamy scalloped potatoes are an excellent addition to the table. Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes. Get my essential cooking techniques that I learned in culinary school. The flavor was nice but there was no creamy sauce that scalloped potatoes usually have. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Wait 10 minutes before serving. ... Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken. Grated cheddar cheese, gruyere, parmesan, or pecorino Romano are my top picks. Russet potatoes are also an option, however, they are more starchy and have a flaky texture that breaks apart easier. Filed under: American Baking Casseroles/Bakes Christmas Dairy Easter Fall Feed A Crowd Gluten Free Potato Sides Potatoes Side Dish Thanksgiving Vegetables Vegetarian Video. What texture were you hoping to achieve? Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers. It’s a visible change that looks like cottage cheese. After experimenting with whole milk, half-and-half, and heavy cream, I found that heavy cream gave the best velvety consistency without curdling. … Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Also there was not enough sauce for the amount of potatoes. Simmer heavy cream with garlic, thyme, and salt. Scalloped potatoes baked in a creamy garlic and herb sauce. thank you. Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. The best scalloped potatoes are made with Russet potatoes. This scalloped potato recipe provides a tasty base and it’s easy to incorporate cheese if you’d like. This post may contain affiliate links. Regards. Whisk and then evenly pour a third of the milk mixture over the potatoes. Some common ingredients added are cheese and ham. I'd love to see how it turns out! 41.2 g Stir in ham. Thin slices of Yukon gold potatoes create tender layers in this casserole. Cover dish with foil and bake for 40 minutes. When milk is heated to near boiling, the proteins become unstable and start to separate. Great to hear that you enjoyed the potato recipe Denise! Hi Pamela- I appreciate your feedback! Heavy whipping cream. Even though this doesn’t affect the taste, the texture is compromised. If it becomes browned and tender but is still runny stir and place back in oven until thickened. Wash and peel potatoes, cut into ¼-inch thick slices. Butter a baking dish and layer … However, over time the two names have been used interchangeably which is why it’s easily confused. Butter a baking dish and layer potatoes into overlapping rows. Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. Hi, I'm Jessica Gavin, a certified culinary scientist and author. In addition, traditionally scalloped potatoes do not contain cheese, while gratin potatoes do contain cheese. Don’t try to skimp on fat calories and use half and half. Repeat layering two more times with the remaining potatoes and cream. Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced … In recipes such as cheesecake where the texture is critical, you may want to use half heavy cream and half greek yogurt to reduce the fat in your recipe. They are also a little bit harder to work with since they are smaller than Russet potatoes. Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes. The potatoes … Put enough heavy cream to come one inch below top of potatoes. Thin slices of Yukon gold potatoes create tender layers in this casserole. Melt butter in a medium saucepan set over medium heat. The only seasoning on the potatoes was salt and pepper; hence, they went with nearly every dish on the menu. I made these last night and they were delicious! Another way to make creamy potatoes is to thicken the sauce with a roux. Yukon gold potatoes create a luscious, fork-tender texture, that pairs like a dream with the cream. Shred the cheese and add some in between each layer on top. Scalloped Potatoes are thinly sliced potatoes cooked in layers with some form of cream sauce. I have an au gratin potatoes dish that is similar but with a heavier cream sauce. I suggest using a mandolin for this. Place the cream in a large saucepan and bring to a simmer over medium-high heat. Whole milk made the dish watery, while half-and-half gave improved texture, but the milk became unstable and little chunks of milk proteins were visible. Using Gruyere cheese gives these scalloped potatoes a creamy, nutty, sweet and slightly salty flavor. Maybe that is where I went wrong. The cream … Unfortunately, it didn’t turn our the way I thought it would. It was more like steamed potatoes. Cut 1 tablespoon of butter into small cubes and arrange them evenly on top. Evenly sliced potatoes will cook more consistently … use a mandolin. Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers. Thinly slice potatoes to ¼-inch thick pieces for even cooking. Tag @jessica_gavin on Instagram. Sprinkle a little black pepper on top. I like to serve them with pan seared ribeye steaks, beef stew, or roasted chicken. Thanks! Cover with foil and place in the … The fat content in cream … Gently stir … These are The Best Scalloped Potatoes! Create an account easily save your favorite content, so you never forget a recipe again. Some recipes may even use a mixture of heavy cream and milk. Cool to room temperature while preparing the potatoes. Repeat two more times with the remaining potatoes. If you like a cheesy crust, broil for a few minutes right before serving for a browned and bubbly surface. The good news is that this is easy to avoid by using heavy cream which I then like to simmer with chopped garlic and thyme to infuse more flavor. Opt for … Set the oven rack to the middle position and preheat to 375ºF (191ºC). Tried your scalloped potato recipe. Thinly slice potatoes to ¼-inch thick pieces for even cooking. Heat to a simmer then pour over potatoes once they are in the baking dish. Remove foil and bake to lightly brown the surface. I understand that there is a reason for this however when I use my computer when I am following a recipe, consequently scrolling for the key information is time-consuming and somewhat frustrating. You can vary them by the kind of cheese you use in them. Remove thyme and transfer milk mixture to a large measuring cup. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. Put the potatoes in a large pot. Just slice, layer, and bake! HOW TO MAKE THE BEST SCALLOPED POTATOES: Preheat the oven to 350°F. Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. For me, figuring out the side dishes is the most difficult part of planning our holiday meals. Have made scalloped/ au gratin potatoes only a few times…but looking forward to trying this! I did not use a roux, I mentioned in the post that it’s another way to thicken a sauce for more of an au gratin type potatoes vs. scalloped. While you can make Gruyere scalloped potatoes in a baking dish, cooking it in a cast iron pan gives the potatoes deliciously crispy edges. I can’t wait to hear what you think about the recipe Bryan! 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